Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           oil
   1      teaspoon      black mustard seeds
  12                    garlic cloves -- minced
   2      pounds        spinach -- finely chopped
   1      medium        eggplant -- cut into 1" cubes
   1      piece         ginger root -- (1-inch), peeled and
                        -- grated
     1/4  tablespoon    jalapeno chiles -- minced
     1/4  teaspoon      tumeric powder
     1/4  teaspoon      paprika
     1/2  teaspoon      ground coriander
     1/2  teaspoon      ground cumin
   2      medium        tomatoes -- finely chopped
                        salt
                        cilantro sprigs -- for garnish

Preparation:

Heat the oil with half of the mustard seeds in a large saucepan. Add remaining mustard seeds when the cooked seeds begin to pop. Add the garlic and saute until tender. Add the spinach, a small amount at a time, stirring occasionally to keep the spinach from scorching. When the spinach wilts, add the eggplant, ginger, jalapeno chiles, tumeric, paprika, coriander, and cumin. Saute to blend the flavors. Cover, and cook over medium-low heat for 15 minutes. Add the tomatoes and season to taste with salt. Cook, uncovered, 5 minutes longer. Garnish with cilantro.